Food Processing in South Africa

© Marinda Louw
Juicing of fruit and vegetables adds value to raw materials, extends the shelf-life of fresh produce and if included in diets, is a source of nutrients.

As the world becomes more urban and people start to live further away from where food is produced, there is a trend towards adding value to raw agricultural products. Juicing is a form of adding value and is an excellent way to extend the shelflife of a fruit or vegetable, adding convenience and including more nutrients and fluids to the modern-day diet.

Juicing is the process during which moisture and nutrients are extracted from plant materials such as fruit and vegetables by breaking mechanically and/or chemically the cell walls of the product. 

Juicing can be a form of added value to a farmer’s product offering, but involves strict quality control measures such as proper preparation of raw materials, food safety, proper hygienic packaging and cold storage in order to produce a nutritious, tasty and safe end product.

By Marinda Louw

Juice and Health

Freshly-pressed juice is rich in a variety of immune-boosting agents, but processing such as chilling, blending and pasteurisation can lead to changes in nutrients, colour and flavour with a subsequent reduction in the nutritional value of the product....more

Juices - Types and Classification

Juice processing range from simply squeezing a single fruit type at home to international companies exporting blended juices world-over. These juice products are produced in highly technical juice processing plants, processed and packed...more

Juicing of Fruit and Vegetables

The juicing of fruit and vegetables is older than agriculture itself. Hunter-gatherer people have collected ripened fruit in simple vessels made from organic materials and by simply transporting these ripe fruits...more

Principles of Juicing

Processing of a fresh product to extract its juice involves more than just squeezing it into a container. The aim is also to increase shelflife, improve or retain taste, colour and quality and to add value to an agricultural product...more